1/2 cup Shredded Carrot
1 tsp Curry powder (or less)
1/2 cup Soft Bread Crumbs
1 Tbsp Water
1/8 tsp Salt
1/4 cup Low-fat Plain Yogurt
1/4 cup Sliced Green Onion
1 Tbsp Margarine
2 Tbsp Raisins
4 x Med Chicken Breast Halves *
1/4 tsp Paprika
2 tsp Orange marmalade

* 4 med (12 oz total) boned skinless chicken breast halves

In a small saucepan cook carrot, green onion, and curry powder in
margarine till vegetables are tender. Remove from heat and stir in
bread crumbs, raisins, and water.
Place 1 chicken breast half, boned side up, between 2 pieces of clear
plastic wrap. Working from the center to the edges, pound lightly
with a meat mallet to 1/4″ thickness. Remove plastic wrap. Repeat
with remaining chicken. Sprinkle chicken pieces lightly with salt.
Place 1/4 of the stuffing mixture on 1/2 of each chicken breast.
Fold the other half of the chicken breast over the filling. Secure
with a toothpick. Place chicken in an 8×8x2″ baking dish. Sprinkle
with paprika.
Bake, covered, 350 deg F, for about 25 minutes or till chicken is
tender and no longer pink.
Meanwhile, combine yogurt and marmalade. To serve, dollop about 1
Tbsp yogurt mixture atop each piece of chicken.